The 1901 Cookbook Archive
No. 2689 — Pineapple Ice Cream
English historical translation of Molokhovets recipe No. 2689 from the 1901 Russian cookbook, retaining original methods and measures.
Bring almost 3 glasses of water, ⅔ pound of sugar and the juice of 1 lemon to a boil. Add ¼ pound of grated pineapple, cool and pour into an ice-cream mould.
Freeze in the historical ice-and-salt bath as described in the general instructions.
To provide
⅔ pound of fine sugar and ¼ pound of pineapple. | 1 lemon; 6 glasses of salt for the ice bath. |
Historical editorial note: The original ingredient table breaks '⅔ pound' across two entries, preserved here as a layout detail. Salt is for freezing equipment, not the ice cream.
Original source: Read Russian recipe No. 2689. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.